Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars.

Journal of Zhejiang University. Science. B (2012-07-05)
Renata M Collares, Luiza V S Miklasevicius, Mariana M Bassaco, Nina P G Salau, Marcio A Mazutti, Dilson A Bisognin, Lisiane M Terra
要旨

This work evaluates the enzymatic hydrolysis of starch from cassava using pectinase, α-amylase, and amyloglucosidase. A central composite rotational design (CCRD) was carried out to evaluate the effects of amyloglucosidase, pectinase, reaction time, and solid to liquid ratio. All the experiments were carried out in a bioreactor with working volume of 2 L. Approximately 98% efficiency hydrolysis was obtained, resulting in a concentration of total reducing sugar released of 160 g/L. It was concluded that pectinase improved the hydrolysis of starch from cassava. Reaction time was found to be significant until 7 h of reaction. A solid to liquid ratio of 1.0 was considered suitable for hydrolysis of starch from cassava. Amyloglucosidase was a significant variable in the process: after its addition to the reaction media, a 30%-50% increase in the amount of total reducing sugar released was observed. At optimal conditions the maximum productivity obtained was 22.9 g/(L·h).

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Sigma-Aldrich
アミログルコシダーゼ from Aspergillus niger, lyophilized powder, 30-60 units/mg protein (biuret), ≤0.02% glucose
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アミログルコシダーゼ from Aspergillus niger, lyophilized, powder, ~70 U/mg
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アミログルコシダーゼ from Aspergillus niger, powder, white, ~120 U/mg
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アミログルコシダーゼ from Aspergillus niger, ammonium sulfate suspension, ≥40 units/mg protein
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アミログルコシダーゼ from Aspergillus niger, ≥260 U/mL, aqueous solution
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アミログルコシダーゼ from Aspergillus niger, Isoelectric focusing marker, pI 3.6
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アミログルコシダーゼ from Rhizopus sp., ≥40,000 units/g solid